Pre-heat the oven to 120C (248F) fan-forced and line a baking tray with baking paper.

Toss the puffed rice with the maple syrup then spread out on the tray and make for 20-30 minutes or until golden then remove from the oven and leave to cool completely on the tray.

Place the coconut oil, cacao and maple syrup in a heat-proof jug and whisk together over a bowl of boiling water until the mixture is smooth.

Divide into three portions.

Separate the cooled rice puffs and divide them between ⅓ of your moulds then cover them with the chocolate coconut oil.

Add the peppermint essential oil to another third of the chocolate mixture then pour into moulds.

Pour half of the remaining mixture into the moulds so that they are filled just ⅓ of the way and then refrigerate all the chocolates (you should still have chocolate mixture left over).

When solid (about 30 minutes), remove the ones that are only ⅓ full and scoop ½ a teaspoon of peanut butter into each one then top with the remaining chocolate mixture and refrigerate again for at least 2 hours.

Remove the chocolates from the moulds and store in an airtight container in the fridge until serving.